text:
Jane Harms was a newlywed with toddlers when her father-in-law introduced her to Kozy Rest Kampground in Harrisville, PA.
Thirty years later, four generations of the Harms family still camp at the Kozy Rest Jellystone Park Camp-Resort.
"Kozy Rest is like a second home to me," said Jane Harms, who lives an hour and 20 minutes away in Pittsburgh. "At least twice a month, all four generations of our family are there together. We've celebrated some wonderful times there."
Jane said Kozy Rest is so closely woven into the fabric of the Harms family that they've celebrated every family milestone there, including her father-in-law's 90th birthday, her in-laws' 65th wedding anniversary, her grandson's first communion and her granddaughter's first birthday.
"I've loved that park since the day my father-in-law bought his first trailer," she said, adding that there's something magical about spending quality family time camping in the great outdoors.
"I love the beauty of nature and being with family and having a good hot dog over an open fire," she said.
Jane and her family enjoy the park so much they rent campsites for the entire camping season and leave their trailers at the park. That way they can use them on weekends or whenever they want to be there.
Many families use Jellystone Park at Kozy Rest as their venue of choice for quality family time.
Fifty-one-year-old Tom Slayton lives in eastern Ohio, but meets at the park with his father and brother twice a year to have quality family time together.
"We always camped together when we were kids. But we had never done it as adults," Tom said, adding that he and his brother and father started camping together again about seven or eight years ago.
"We like staying in their yurts. We just bring our sleeping bags and food and we have a blast together," he said.
The Slaytons also cook gourmet meals together when they camp. In fact, their latest dinner menu included plans to cook stuffed veal chops with spinach and bread crumbs, mushrooms and ham; smashed potatoes; and glazed carrots.
"We'll cook it all from scratch at the campground," Tom said. "We'll even have a bottle of Cabernet from Napa Valley in California."


text:
SKU | H2403-K1 Brown |
Color | Brown |
Season | All Seasons |
Gender | Boy |
Product types | Loafers Shoes |
SKU | H2403-K1 Brown |
Color | Brown |
Season | All Seasons |
Gender | Boy |
Product types | Loafers Shoes |
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subset: commoncrawl


text:
Once upon a time, computer musicians liked their gear to be on the large side, but these days, we're just as likely to be drawn to the smaller things in life.
Macs and PCs now come in all kinds of diminutive shapes; we talk about touch more than girth when discussing our displays; and the controllers that seem to be flying off the shelves are the ones that you can chuck in a backpack.
The synthesizer hasn't escaped this downsizing process, either. Whether on a phone/tablet or in a dedicated hardware box, it's suddenly become pocket-sized.
Korg has been stealing trade shows since 2010 with portable analogue synths, grabbing headlines once again recently as it announced its Volca range of pint-sized instruments.
Simultaneously, the market for iOS synths has boomed. Even analogue stalwart Moog has got on on the action, choosing to release its Animoog instrument as a phone/tablet app rather than a VST plugin. So, what's making these little devices so big?
Peter Kirn is the co-creator (along with James Grahame) of the MeeBlip - a "hackable, affordable digital synthesizer" that you can take anywhere. He tells us what inspired its creation.
"Whether on a phone/tablet or in a dedicated hardware box, the synth has suddenly become pocket-sized."
"We wanted to build and share something we wanted ourselves: something playable, something with physical controls, and an instrument that made distinctive sounds while staying in the classic mold of a monosynth. We loved the design features and sound of early analogue and digital synths alike. And we wanted to make the result fully open source and modifiable so that people could build on it."
Why is it, then, that synths such as the MeeBlip are currently so hot? "I think great popular instruments, electronic or not, are immediate, playable and accessible," says Kirn. "And small price and size matter, too, clearly. It's great that these synths are in reach to anyone who loves sound, whether or not they have a big studio or a deep wallet."
Classics reborn
Accessibility and affordability are key factors behind the current mini synth boom, and these were undeniably characteristics of the Stylophone, the simple analogue instrument (and arguably the original mini synth) invented by Brian Jarvis in 1967.
This was resurrected in 2003 by Brian's son Ben, and he recently announced that an all-new Stylophone, the S2, will be released this year. Priced at £299, it's significantly more expensive than its predecessor - and, indeed, many other mini synths - so is Jarvis concerned that he's pricing himself out of the market?
"Our lead designer likened the reaction to 'McDonalds opening a Michelin-starred restaurant' - it'll take time for people to take it seriously. The S2 uses a metal PCB keyboard and has the Stylophone logo on it - that's where any similarities with previous Stylophones end. It's a rugged, metal-cased, high-end, hand-made, British analogue synth with a spec on a par with synths of three or four times the price."
This suggests that the mini synth market may actually be evolving: whereas just a couple of years ago we were happy with a fairly limited Korg Monotron or a simple iOS sound maker, now we're demanding more power from these portable instruments. In hindsight, it feels like Korg was testing the water with this initial foray into portable analogue terrain; it's released more fully realised products (the monotribe and Volcas) in response to its success.
But interestingly, Korg has simultaneously been developing relatively low-cost, high-spec iPad apps - the iMS-20 and iPolysix, for example. This makes us wonder if the company hoped to lure people in with these and then wean them onto the hardware.
"Whereas just a couple of years ago we were happy with a Korg Monotron or a simple iOS sound maker, now we're demanding more power from our portable instruments."
So is it the case that mobile apps have actually helped to drive the physical mini synth boom rather than compete with it? Ben Jarvis confirms that the app revolution did influence the design of the S2.
"Back in 2003 when we first began work on a new Stylophone and coined the name 'S2', the plan was to create a touchscreen digital pocket synth. The app market has totally changed the synth world over the last decade - no one is going to pay hundreds of pounds for something that does exactly the same thing that an app on their iPad can do for £4.99.
"We went back to what made the original '70s Stylophone so iconic - namely that it was unique in its sound and its mode of play; it was British-made; and it wasn't ashamed of what it was."
It's arguable that mini hardware synths meet a demand from users who are sick of virtual knobs, but it's also worth noting that, were it not for instrument apps, a lot of people wouldn't know what a synth was in the first place. Peter Kirn thinks there's room for both in the market.
"I think iOS and hardware complement one another," he says. "A picture of a knob on a touchscreen isn't as good as an actual knob. Likewise, for far-out new synthesis techniques and control methods, you want a computer, which is what an iOS gadget is.
"The demand for each is a reminder of just how much fun having these tools can be. And of course, the iPad makes a great MIDI sequencer for something like a MeeBlip - I use it that way."
Small world
There seems little doubt that mini synths - be they software or hardware - are here to stay for the foreseeable future, but how we actually use them is still slightly unclear. Yes, you can have great fun just fiddling around with one, but is it important that it can be used as part of a wider music making setup as well?
"The S2 sits well in the home/small studio environment, and we assumed a lot of its use would be as a box for generating sounds," Ben Jarvis tells us. "We did, however, always design it as a portable performance instrument; some of the best feedback we've had so far has been from gigging musicians who use it on stage.
"The CV vs MIDI decision was a largely practical one. This instrument is squarely aimed at the analogue scene, and adding MIDI would have been technically easy but physically challenging on such a tiny instrument."
"I'm always impressed by how important it is to users, even relative beginners, to be able to combine pieces of gear," says Peter Kirn. "Maybe it's because when you make music, you're constantly making connections in your head.
"Of course, the specifics of how that works vary tremendously. But I think it's important for us as makers to leave our creations open wherever it makes sense, whether that's through MIDI or hackability or just giving them choices as they make sounds. Musicians are finding endless means to make instruments their own because music is so personal."
Indeed it is, and it seems likely that we all have different reasons for wanting to own a mini synth, too. What's certain is that, whether on your phone or in a box, these instruments are proving to be both fun and inspirational, and we're all starting to appreciate the little things in our musical lives.
This article originally appeared in issue 191 of Computer Music magazine.


text:
It's on. Welcome to the Battle of the Buns. The Rumble of the Rolls. The Ultimate Cinnamon Skirmish.
I've decided to take it upon myself to experiment with different cinnamon roll recipes, mixing and matching and melding and meshing until I find the one that pleases me most.
The rolls I picked as my starting point come from Peter Reinhart's The Bread Baker's Apprentice and you can find the original recipe on any number of sites around the web. I was (perhaps mistakenly) impressed by the oddly specific amounts of certain ingredients--6 1/2 tablespoons of sugar, for example. Would half of a tablespoon of sugar make that much difference? Clearly Mr. Reinhart and his crew had done some thorough recipe work. Not a bad way to earn a living, eh?
Even though I hadn't tested it in its untouched form, I decided to make some changes anyway based on things I had read in various posts:
*I added half a box of instant vanilla pudding mix to the dough, as it has proven to provide mucho moistness.
*I used brown sugar, much more cinnamon, and butter in the filling. More butter is better--that's a rule, right?
*Due to a woeful lack of cream cheese, I used ol' Pete's white fondant glaze (sans lemon extract) on top.
So, what did I think about these? On the upside, the dough was a breeze to handle. However...[brace yourself for Negative Nelly]...the bready part was more cake-like than anything else (perhaps that pudding mix didn't have the desired effect), and the lemon flavor dominated. Thank heavens I didn't add lemon extract to the glaze as Mr Reinhart suggested. There was nowhere near enough cinnamon in the filling--it didn't stand a chance to be tasted against that pesky lemon. Also, the brown sugar probably wasn't as conducive to carrying that spice of all spices into the sense receptors. Finally, and most tragically, the glaze was entirely too sweet and I ended up scraping most of it off.
I know I've made it sound like these were dreadful, but that's not true--they're a tasty treat to be sure. Further, I learned several things about the process and about the components I must include (more cinnamon!), omit (lemon!), and replace (fondant glaze!). All in all, I found them enjoyable, but I can't in good conscience call them cinnamon rolls.
Rolls of Lemon Cake with a Hint of Cinnamon
Makes 8-12 large or 12-16 smaller buns
6 1/2 tablespoons granulated sugar
1 teaspoon salt
5 1/2 tablespoons unsalted butter, softened
1 large egg, slightly beaten
1/2 teaspoon lemon extract
3 1/2 cups all-purpose flour
1/2 3.4-oz box instant vanilla pudding
2 1/4 teaspoons (1 packet) instant yeast
1 1/8 to 1 1/4 cups buttermilk, room temperature
1 cup brown sugar
2 tablespoon cinnamon
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
2-3 tablespoons milk
1/2 teaspoon vanilla
Prepare dough:
In a large bowl, cream together the sugar, salt, and softened butter. Whip in the egg and lemon extract until smooth. Then add the flour, vanilla pudding mix, yeast, and milk and mix until the dough forms a ball. Plop out onto a floured surface and knead for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover the bowl with plastic wrap and let sit at room temperature for approximately 2 hours, or until the dough doubles in size.
Shape rolls:
Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 1/4 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Slather the softened butter all over the dough and sprinkle the cinnamon and brown sugar evenly over that. Roll the dough up into a log, creating a tight spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1-3/4 inches thick for larger buns; or 12 to 16 pieces each 1-1/4 inches thick for smaller buns.
Line one or more sheet pans with baking parchment or grease with cooking spray. Place the buns on the pan(s) approximately 1/2 inch apart.
Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
Bake rolls:
Preheat the oven to 350 degrees F with the oven rack on the middle shelf. Bake the buns for 20 to 30 minutes, or until golden brown.
Cool the buns in the pan for about 10 minutes, and then glaze the tops.
Prepare glaze:
Stir the ingredients together and add milk as needed to obtain desired consistency.
March 30, 2010
behold the power of lemon
YumMarch 26, 2010
my perfect pairing
YumIf you were to scroll through my posts featuring recipes using apples, you'd find that an ever-present ingredient is cinnamon.
Indeed, I find the combination of apples and cinnamon to be a powerful temptation in all forms--cookies, cakes, pies, breads, donuts, sauces, and on it goes. If apples are involved, then by golly, there had better be cinnamon!
Now that I've professed my love for all things apple-cinnamon, let's talk about this coffee cake. There aren't many recipes out there that specifically call for cinnamon chips, but this is one. (That's not to say that one couldn't replace any type of baking chips with cinnamon chips in any recipe, of course. One could. And should.) It's a triple threat--apple butter (my batch obviously contained cinnamon), straight cinnamon, and cinnamon chips are all involved and, in my opinion, essential.
This corner exhibits what I find to be the perfect bite--lots of chippage,
a little glaze, and some nuts to boot.
There's not a thing wrong with this cake. It's moist and dense and properly sweet, thanks in part to a little powdered sugar glaze. There's a subtle hint of maple, and the cinnamon chips and walnuts are nicely scattered throughout, making each forkful a pleasant experience.
Cinnamon-Lover's Coffee Cake
(three cheers for Hershey's Kitchens! my cake is based on their recipe)
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 cup apple butter
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cups (10-oz package) cinnamon chips
1 cup walnuts, chopped
Preheat oven to 350°F. Lightly grease 13x9-inch baking pan or a 12-cup fluted tube pan.
In a large bowl, beat the butter and granulated sugar together with a mixer until well blended. Beat in the eggs, extracts, and apple butter. In a smaller bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, beating until well blended. Stir in the cinnamon chips and walnuts and spread into the prepared pan.
Bake 30-35 minutes for a 13x9-inch pan or 45-50 minutes for a tube pan or until a wooden pick inserted into the center comes out clean. Cool completely in the pan on a wire rack. Drizzle with a glaze (made from combining 1 cup of powdered sugar with 1-2 tablespoons of milk) or sprinkle with powdered sugar.
March 22, 2010
get ova it
YumHow many recipes for banana bread do you think are in existence? I hypothesize that there are no less than 82,926.
Some recipes are generous with the banana mush, some are skimpy. Some use nuts, some use chocolate, some use caramel, some use dried fruit. Some use special flours and some are eggless. And on it goes.
I recently tried two of those 82,926 recipes, one out of curiosity and one out of necessity.
Batch #1 was made from a recipe that had been reviewed by almost 5000 cooks, nearly all of whom gave it a five-star rating. Clearly, I needed to see what all the fuss was about.
Yes, it's a tasty banana bread, but the beauty lies in its simplicity. Ten ingredients (I added cinnamon, walnuts, and raisins) come together in no time flat--the most tedious part is waiting for it to bake.
Batch #2 was made in exactly the same way, but with one glaring difference. Halfway through the process, I discovered that I had no eggs, so I improvised. According to the worldwide spider's nest, there are many, many substitutions for an egg. I picked a flax seed-water combination mostly because I had sincere doubts that it could replicate the function of the egg.
I was right. This batch was much, much, much more flat and dense. Still tasty, of course, but without the desirable fluffy quality of batch #1.
Two down, 82,924 to go.
Last year at this time, I was feasting on some Aloha Dollies. Talk about your fond memories...
March 18, 2010
entrees: the final frontier
YumIf you pop by my little space on the interwebnets, you know how passionately I feel about cinnamon. That glorious little spice is probably present in 90% of my recipes, which isn't really that obsessive a big deal when you consider that most of them are for baked goods.
Well, folks, I'm branching out.
I've always been intrigued by the flavors of Moroccan cuisine, with the use of sweet, plump raisins and fragrant cinnamon in an entree being particularly appealing. Toss in a few more of my favorite ingredients--chicken, chickpeas, and cilantro--and we're well on our way to a new but exciting taste experience! Why did I wait so long to try this out? Heaven only knows.
This stew was quite simple to put together--as is often the case, the hardest part was waiting. I don't own a tagine, the traditional piece of kitchen equipment in which to prepare a dish like this, but I think the good ol' Dutch oven worked just fine.
In addition to being easy, my Moroccan meal was really packed with complimentary and delicious flavors. A choice spoonful for this gal would contain a chunk of meaty chicken, two swollen and juicy raisins, two nutty chickpeas, some verdant cilantro, a glob of tangy tomato, and enough rich broth to send that cinnamon aroma straight up your nose. Yeah...I broke out the big spoon for this supper.
Now that I've used cinnamon in a main dish, there'll be no looking back. Resistance is futile.
Moroccan Melange
(pieced together from multiple sources)
1 onion, chopped
2 cups cooked chicken, shredded or chopped
2 cups whole tomatoes, broken up, with their juices
1 (15-oz) can chickpeas, drained and rinsed
1 cup golden raisins
1 cup sun-dried tomatoes, coarsely chopped
4 cups chicken broth
1 tablespoon lemon juice
1 teaspoon cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt and freshly-ground black pepper, to taste
1/4 cup cilantro, roughly chopped
Preheat oven to 350F.
In a heavy-bottomed pot, saute the onions in oil until they become soft, around 8 to10 minutes. Add the chicken, tomatoes, beans, raisins, broth, lemon juice, and spices and cook covered in the oven for at least 2 hours (but longer is better). Be careful not to let the stew dry out!
Before serving, adjust seasonings and top with cilantro.
Labels: cinnamon!, other entrees
March 14, 2010
revenge of the nerds
YumI like pie. Fruity or creamy, sweet or savory--there are only a few exceptions (such as pumpkin, citrus, or anything bearing meringue). I'm also a math geek, so it makes perfect sense that I get excited about Pi Day.
Although the filling of a pie does indeed matter to me, the crust is of far greater importance. I think Barbara of Moveable Feasts put it quite nicely in her post about a lemon tart: "As far as I'm concerned if the crust is no good, I'm not wasting the calories." Right on.
Last year, I almost missed Pi Day but was able to toss together some pecan pie muffins. This year, I was ready and I made a classic apple pie to celebrate. Yes, I could wax poetic about the benefits of using multiple varieties of apples based on their differing textures and levels of sweetness, but I won't. You know what you like.
I will, however, stress the importance of a golden, buttery, flaky crust. Again, you know what you like. You probably have a go-to crust that you've tweaked such that it suits you perfectly; I know I do. My fat preference involves a combination--shortening for that melt-in-your-mouth quality and butter for its awesome flavor. I also like a fair amount of sugar, and I always add cinnamon. The result, if prepared correctly, is a dough that's easy to handle and bakes up into a slightly crispy, ready-to-dissolve-on-the-tongue crust.
Have a pleasant Pi Day!
Apple Pi
(adapted from here)
For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
3 tablespoons sugar
1 teaspoon salt
1 teaspoon cinnamon
8 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water
For the pie:
3 1/2 to 4 pounds (8 to 12) apples, peeled, cored, and sliced
3/4 cup plus 1 tablespoon sugar, divided use
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon cinnamon
1/4 teaspoon salt
Make the crust:
Combine the flour, sugar, salt, and cinnamon with a fork until combined. Scatter the shortening over the top and mix with a pastry cutter, two knives, or your magnificent hands until the mixture has the texture of coarse sand. Scatter the butter pieces over the top and mix until the dough resembles coarse crumbs. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting the bottom crust into a pie plate.
Make the pie:
Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500°F. Toss the apples with cup of the sugar, the flour, lemon juice, salt, and cinnamon, and set aside.
Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2-inch of the dough overhanging the edge of the pie plate with scissors. Seal the edge by pressing the top and bottom crusts together, then tuck the edges underneath. Crimp the edges, and cut four vent holes in the top. Brush the crust with beaten egg white or milk and sprinkle with the remaining 1 tablespoon of sugar.
Place the pie on the heated baking sheet and lower the oven temperature to 425°F. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375°F, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.
Labels: cinnamon!, fruits, pies and tarts
March 10, 2010
YumDon't you hate when someone asks you to name your favorite cake, pie, cookie, or--gimme a break--dessert in general? I detest it. To me, that's like asking a mother to name her favorite child--completely absurd and impossible to do.
Not only do I strive to be an equal-opportunity eater of treats, but my tastes also change at least once a week. One day I may decide impossible coconut pie is the best dessert ever simply because I'm eating a sliver slab of it at the time, but the next day, as I snack on some apple dapple cake, I might convince myself that nothing can compare to it.
It's futile to even attempt to name my favorite cookie, but one that's always high on the list is the good ol' oatmeal scotchie. These bad boys are chewy and hearty and packed with sweet, rich butterscotch morsels (which, incidentally, taste nothing like butterscotch to me)(clearly, I don't mind).
You don't often see many deviations from Nestle's classic recipe, but when I came across a version including a bit of coconut, I got pretty excited. How excited? Perhaps the equivalent of brushing past Bruce Springsteen in the street. Okay, maybe not that excited. Let's say the equivalent of seeing Bruce Springsteen from afar.
Anyway, my excitement was warranted because the addition of coconut (I added flakes and a bit of extract) made these palatable pucks even better. Other changes? I increased the cinnamon and baked the batter in pie plates. Fun!
This is totally my favorite type cookie. For today.
So, in the name of hypocrisy, what's your favorite cookie? In the same vein, mothers, do you have a favorite child? :)
Cocoatmeal Scotchies
(I have Nika to thank for the inspiration!)
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) butterscotch morsels
1 cup sweetened coconut flakes
Preheat oven to 350°F and grease two 9-inch pie plates or a 15x10" jelly-roll pan.
Combine the flour, baking soda, salt, and cinnamon in a small bowl. In a larger bowl, beat together the butter, sugars, eggs, and extracts. Gradually beat in the flour mixture. Stir in the oats, morsels, and coconut. Spread into the prepared pan(s) and bake for 18 to 22 minutes or until light brown. Keep your eye on them--'tis better to be a bit gooey than as hard as a rock!
For cookies:
Drop by rounded tablespoon onto ungreased baking sheets and bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
March 6, 2010
double dose
YumThere are mornings when a mere cup of coffee just won't do it and you need a little something more to get yourself kick-started. Some mornings require an extra wallop to break through the fog.
This is cake for those mornings.
I often partake of baked goods with my morning dose of caffeine, but rarely are those treats a second source of that magical compound whose name disobeys the ol' i before e rule.
Yes, I'm a coffee-lover. More truthfully, my name is Grace and I'm addicted to coffee. That said, when I saw this recipe making use of joltin' java, I almost immediately migrated to the kitchen to whip up a batch.
As is my wont, changes were made. I left out the espresso powder simply because it's an ingredient I don't own. I added more cinnamon (shocker!), a bag of milk chocolate toffee bits, and walnuts in an attempt to achieve a flavor akin to the toffee nut latte served seasonally at your local StealyourStarbucks. Also, I opted for mini loaves for one very important reason--they're just so darn cute.
This was a stellar breakfast goodie. It's the epitome of moist, with gooey spots from the toffee bits and crunch from the nuts. The coffee flavor was noticeable but subtle and melded wonderfully with the chocolate. Folks, this one's gonna be a repeat offender!
Toffee Nut Latte Loaves
(inspired by and based heavily on this recipe)
2 cups all-purpose flour
1/3 cup sugar
1/3 cup brown sugar, tightly packed
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup strong coffee, cooled
8 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
1 bag milk chocolate toffee bits
1/2 cup walnuts
Preheat to 375°F and grease up your pan of choice, be it a 12-cup muffin pan or mini-loaf pan or something else entirely.
In a large bowl, combine the flour, sugars, baking powder, cinnamon, and salt. Mix well, making sure all the brown sugary lumps are gone.
In a smaller bowl, mix together the coffee, melted butter, egg, and vanilla until well-combined. Pour this liquid mixture over the dry ingredients and gently but quickly stir to blend. Stop when the dry ingredients are just moistened and fold in the toffee bits and nuts. Divide the batter evenly among the muffin cups or loaf holes and bake for about 15 minutes for muffins, 30 minutes for mini loaves, or until a toothpick comes out clean.
March 2, 2010
complexity defined
YumMy stepdad is a man of many talents, and I was pleasantly surprised to learn that among them was a prowess for canning and preserving. Chow-chow, dilly beans, and pepper jelly are some of the many goodies that he has stocked in the basement.
A new and unique discovery for me was a jar of--I won't dance around it--extremely unappetizing brown stuff he called chutney.
I've worked with a few Indian gals and also peruse many a blog focused on Indian cuisine, so I always thought chutney was more of a thin, saucy accompaniment to their spicy dishes. The Americanized version is quite different--its consistency is more like that of jelly or perhaps relish and it boasts both sweet and sour taste profiles.
I was instructed to eat this homemade chutney with some brown beans; it was implied that there was something magical about the combination. I did as I was told, and boy, did I ever love that first mouthful! The creamy and slightly salty brown beans were the perfect vehicle for this juicy chutney, which contained pears that dissolved on the tongue, chewy and plump raisins, and tiny bits of sweet onion. There was a bit of heat in the background and a major zap from the vinegar. I could hardly register everything going on in my mouth all at once!
I've heard dishes described as being complex, but until now, I don't think I truly knew what that meant. The medley and balance of flavors here is absolutely an experience you don't want to miss! Yes, chutney will definitely brighten up a dish of boring ol' beans, but I wouldn't mind eating it with tortilla chips or--heck, we're all friends here--straight from the jar with a spoon.
Charlie's Chomp-worthy Chutney
4 quarts pears, peeled and finely chopped
1 cup raisins
1 cup onion, chopped
2-3 cups brown sugar, based on your tastes
1/4 cup mustard seed
2 teaspoons ground ginger
1 teaspoon salt
1 hot red pepper
3 cups vinegar
Combine all ingredients and cook slowly until thick, about 40 minutes. Stir frequently to avoid sticking. Pour, boiling hot, into hot pint jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield = about 7 pints.
Labels: fruits, sides and snacks


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Happy as a Clam
It's called the Beach Type Cottage because, well, it's perfect for the beach. The wrap-around porch welcomes you and your visitors to sit and relax and enjoy the fresh ocean breezes.
Inside, the great room has oversized windows for natural light and a cozy fireplace to warm you on those cooler days. Really cozy and comfy.
Cooks will enjoy conversing with friends and family as they work in the spacious kitchen with granite-topped countertops and a work island. Available are pots, pans, dishes and all types of foodie gadgets.
The main level of the home features an owner's lock-off closet, outside access to an oversized storage closet for your gear and a convenient powder room.
Upstairs you can lay back in the chill-out zone, with two bedrooms and two full bathrooms. Luxurious linens and towels give it a first-class hotel feel.
- Internet
- Clam Cleaning Station
- Full Kitchen
- Starry Starry Nights
- Propane Barbecue
- TV, Flat Screen
- Beach Combing
- Wildlife Tours
- Bird Flyways
- High Speed Wireless Internet
- Name: Happy as a Clam
- Status: Active
- Rating:
- Type: Cottage
- Country: United States
- State: Washington State
- Destination: Ocean Shores
- Location: Ocean Shores
- Resort: Oyhut Bay Cottages by the Sea
- Setting: Water Front Area
- View: Partial Water View
- Internet: Yes
- Sq. Ft: 1,129
- Floors: 2
- Bedrooms: 2
- Beds: QQL
- Baths: 2
- Normal Occupancy: 4
- Sleeps: 6
- Max Occupancy: 7
- Parking: 2
- Pets: None
- Checkin: 05:00 pm or later
- Checkout: 11:00 am or earlier
- Website: OyhutBayVacationRentals.com
- Manager: Oyhut Bay Direct


text:
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Synopsis: | Four sewer-dwelling turtles that have turned into warrior ninja mutants due to radiation exposure take it upon themselves to rid the city of crime and pizza. Aided by a television reporter and their ninja master, Splinter the Rat, the turtles encounter several obstacles, including the evil warlord Shredder. A most excellent live-action version of the popular comic book characters which will hold the kids' interest. Much head-kicking and rib-crunching action as Leonardo, Donatello, Raphael, and Michelangelo fight for the rights of pre-adolescents everywhere. Combines real actors with Jim Henson creatures. |
Directed by: | Steven Barron |
Producer(s): | Limelight Productions, FHE |
Cast: | Judith Hoag, Elias Koteas |


text:
David Guetta Drops the Needle on Marriage ... As In DIVORCE
David Guetta Drops the Needle on Marriage
David Guetta and his wife Cathy have pulled the plug on their 24-year marriage.
The pair met in 1990 and were married that same year. They have two kids, ages 10 and 6.
According to a French magazine, the divorce was finalized in a Paris court, but neither David nor Cathy were present for the hearing.
What's particularly surprising about the split ... Cathy and David just renewed their vows in Ibiza in 2012.


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MONICA LUZZI, Boehringer Ingelheim Pharmaceuticals, Ridgefield, USA
EVELYN SKOUMBOURDIS, SoBran, Inc. Contractor for National Institutes of Health, Bethesda, USA
VERA BAUMANS, Karolinska Institutet, Stockholm, SWEDEN
ANITA CONTE, College of Staten Island, USA
CHRIS SHERWIN, University of Bristol, Bristol, UK
AMY KERWIN, Primates Inc., Madison, USA
TARA LANG, BS, RVT Animal Behavior Network, USA
DAVID MORTON, University of Birmingham, Birmingham, UK
JAS BARLEY, Southampton General Hospital, Southampton, UK
ERIK MOREAU, CTBR - Veterinary Services, Senneville, CANADA
RICHARD WEILENMANN, F. Hoffmann - La Roche Ltd., Basel, SWITZERLAND
VIKTOR REINHARDT (Moderator), Animal Welfare Institute, Washington DC, USA
Address for correspondence: Viktor Reinhardt, 6014 Palmer Drive, Weed, CA 96094, USA; E-mail: [email protected]
"In your own experience, what is the least disturbing technique - from the subject's point of view! - of blood collection for rodents" (Reinhardt)?
"If we only need a small amount of blood and want to avoid disturbing our small rodent patients we usually draw a sample from the saphenous vein. I think, this is the least distressing approach for the animals" (Lang).
"It's been some time since I've done blood collection in rodents, but I found that for mice the least disturbing method was the retro-orbital bleed, sometimes with the help of a little anesthetic if the animals were of a feisty strain. As for rats, I think it really depends on how much blood is required for a sample. In my experience, tail clips were very effective when you needed just a view drops every now and then. This procedure took only a few seconds and the rats didn't seem to be in any apparent discomfort. But when one is looking for a good amount of blood, the jugular stick really did the trick. It provided quick results and required little time for 'hold-off', which the rats seemed to appreciate. They would go back into their boxes, groom a little and then get on with their routine" (Skoumbourdis).
"I used to take blood samples from the retro-orbital sinus in mice and got quite good at it. Fortunately no multiple bleeds were required on the same day. Now I am in a different department and need to take eight samples in 24 hours. It really bothers me to use this site at the eye so often. I believe the saphenous vein is the way to go, although it may take longer in the beginning to become really proficient. I became aware of the saphenous procedure when Dr. Sally Walshaw from Prince Edward Island Canada came to speak at a meeting I was attending. There are important advantages to the saphenous draw:
- No risk of cataract and blindness resulting from regular retro-orbital bleeding.
- No anesthesia is required.
- You can often use the same bleeding site just by dislodging the clot/scab.
- Less stress for the rodent subject.
- Esthetically more acceptable.
- Sally suggested this as an ideal method to bleed not only mice but also hamsters, rats and guinea pigs. She took a series of photos demonstrating the saphenous blood collection procedure in mice" (Luzzi).
"A person working in ophthalmology told me once, that he didn't like the retro-orbital bleeding method at all because it can easily alter the intraorbital pressure causing severe discomfort to the subject. So yes, there are legitimate ethical concerns" (Weilenmann).
"To my knowledge retro-orbital bleeding is mainly used in mice, rats, hamsters and guinea pigs. This technique does have important advantages:
- The technique is quick,
- easy in skilled hands,
- yields a relatively large sample (e.g., 1 ml from a rat).
- The eyes can be used in alternation with one-week interval.
- The rodent subject recovers quickly as reflected in corticosterone, catecholamine and behavioural responses (van Herck et al., 2001).
These practical advantages, however, are outweighed by serious ethical disadvantages:
- The procedure is painful and, therefore, should never be done without proper anaesthesia.
- There is a risk of complications, especially forward protrusion of the eyeball, caused by continuous bleeding from the retro-orbital venous plexus. This leads to a gradual drying out and a constant itching of the cornea, as eyelids are not able to close properly. The animal will react with excessive scratching, and by doing so will ruin its cornea. Within a short while you will find the animal with a blind eye.
- The procedure is esthetically unpleasant" (Baumans).
"I heard my mouse-researcher friend mention one time that she stopped doing this collection technique. She said that she was never really good at retro-orbital bleeding and, therefore, felt very uncomfortable when she had to bleed a mouse. Fortunately, the issue became moot when a colleague introduced an alternative method. Drawing a sample from the maxillary vein is much easier and less risky for the mouse, but it often takes much more time to accomplish the job which in turn can stress the mouse quite a bit. For the retro-orbital bleeding, the rodent is usually anesthetized. This implies that your can get a blood sample very quickly IF you are proficient and skilled" (Kerwin).
"Although I will admit that they appear to be somewhat gruesome, if you have a good teacher and enough practice - this above all is the most important part of the puzzle - retro-orbital bleeds aren't a bad method. It's quick, provides a good amount of clean sample and, in my opinion, requires little to no anesthetic depending on how much your mice resist. Now, I will admit that errors can occur during these bleeds, and I myself have made a few that have ended up in a way that definitely did not sit with me well at all. But, at the time, it was the method I was told to use by my investigator so that's what I did. I was lucky enough to have a patient teacher who taught me to do it correctly, and I did my best to cause as little discomfort as possible to the little creatures" (Skoumbourdis).
"It's obviously not so much the actual procedure but the skill and sensitivity of the person who performs the procedure that is the key factor determining the safety plus well-being of the subject. As a clinical vet I would dare say that this is true for all hands-on procedures lab animals are subjected to. Even a simple routine injection can be experienced by the subject as an almost unnoticeable prick or as a very disturbing, perhaps even painful and distressing event depending on who is giving the injection" (Reinhardt).
"This is a very important point about clinical animal medicine and laboratory procedures in general. I believe that the most important part of learning in this field is finding a skilled, patient and caring teacher. I sincerely hope that everyone out there has found such an individual at some point in their career who has not only helped them to better understand the ins and outs of this field, but has shown them that there are many steps we can all take to make it a better place for the magnificent creatures who pay us such a great service - no matter what the procedure" (Skoumbourdis).
"The first time I saw a retro-orbital bleeding was about 5 years ago. We needed a sample to test for MHV. I called our vet and asked if he could teach us newbies how to get a blood sample from a mouse. He discussed various methods and then told us that he always did retro-orbital bleeding on mice. He then proceeded to do the deed, without any anaesthesia. It took maybe 4-5 seconds. I don't mind saying that I went completely weak in the knees and if I had not been standing next to a wall, I might even have gone down! We checked the mouse several times that day and he seemed fine, better than me in fact" (Conte).
"One of the problems with quick checks of prey animals in such circumstances is that it is possible they have evolved not to show signs of injury, especially in the presence of predators, which we humans are. This would make them more liable to attack. So, the mouse might have been suffering after the bleeding, perhaps considerably, but as soon as he saw a human face appear above the cage, he 'pretended' he wasn't in pain. The reason why animals have evolved a pain response is presumably to protect organs from further damage. Eyes are very important to mice, so I really struggle to think that mice would not have evolved a pain mechanism to protect and avoid further damage once the eyes had been injured. I'm sure if someone took blood retro-orbitally from me, it would hurt. I can only think that the same would be experienced by mice, even if we are unable to detect changes in their gross behaviour" (Sherwin).
"I am also sure that it must have been painful and I didn't realize that the mouse might have seen me as a predator. I don't allow retro-orbital bleeding in our animal facility anymore" (Conte).
"The main problem is that there can be serious damage to the eye and the bones of the orbit. Furthermore the blood loss afterwards cannot be stemmed, or quantified and while one does not see frank haemorrhage there must be some residual flow after the pipette has been withdrawn. The best route seems to be the jugular veins but it takes practice" (Morton).
"In Holland it is forbidden to take blood from the retro-orbital sinus without proper anaesthesia, as the procedure is really painful. One has to remember that the conjunctiva has to be penetrated during this procedure. Taking blood from the lateral saphenous vein or by a small cut in the ventral tail vessels can be done without anaesthesia and goes fast in mice and rats. I have little experience with gerbils but would assume they can be handled in the same way" (Baumans).
"I believe retro-orbital bleeding is no longer an acceptable procedure here in Canada. Side effects outweigh the benefits. As a general rule I would say that bleeds are done preferentially by saphenous vein in mice, by jugular vein in rats" (Moreau).
"I have used jugular veins as well. It's a good approach if a relatively large amount of blood is required. To draw blood from a jugular vein is easiest when the animal is under anesthesia, although I have taken samples with no problem on awake rats. In my experience gerbils and hamsters are one of the hardest to do a jugular stick on because of the amount of excess skin" (Lang).
"From what I understand, people are moving away from the retro-orbital towards the mandibular bleed as a standard for collection in mice and it is currently the standard used for transgenics. This might say to many that the retro-orbital could be nearly phased out. However, for those doing research involving the vascular system of the eye, I would feel that the retro-orbital bleed would still be the best method of collection" (Skoumbourdis).
"I am not that enthusiastic about mandibular bleeding. I tried this technique myself, and even under slight anaesthesia the mouse responded with a movement which suggested that it was feeling some pain. Furthermore, the location of the needle injection is a tricky area, as the parotic duct is running very close to the maxillary vein. I dissected a mouse and found quite an extensive haemorrhage around the vein and parotic duct on the mandibular muscles. Personally, I prefer the saphenous vein approach as it is less invasive" (Baumans).
"In summary, it's fair to conclude the clinical and ethical concerns outweigh the practical advantages of the retro-orbital bleeding technique in rodents. Preference has to be given to alternative techniques, especially to the saphenous blood collection procedure, that are less risky and less painful to the subject. Proper training of the animal technician by a skilled, patient and compassionate teacher is the key condition to protect the rodent subject from undue stress, discomfort and pain during the enforced restraint and the actual venipuncture, independent of the site from which the blood is then collected" (Reinhardt).
Van Herck H, Baumans V, Brandt CJWM, Boere HAG, Hesp APM, Van Lith HA, Schurink M, Beynen AC (2001). Blood sampling from the retro-orbital plexus, the saphenous vein and the tail vein in rats: comparative effects on selected behavioural and blood variables. Laboratory Animals 35: 131-139.
Reproduced with permission of the Institute of Animal Technology.
Published in Animal Technology and Welfare 4(2), 99-102 (2005).


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A mechanical failure on a roller coaster at an amusement park in Santa Clara, California, on Monday afternoon left 24 people stranded for hours on the ride, some as high as 80 feet off the ground, authorities said.
"The ride was ascending to the highest point of the ride, actually where it begins, and then it just stopped," said Augie Wiedemann, deputy fire chief of the city. No injuries were reported. The Invertigo ride at Great America Theme Park stopped about 12:15 p.m. (3:15 p.m. ET) and passengers were stuck for at least three hours, he said. Video from CNN television affiliate KGO showed firefighters removing passengers from the ride's restraint system and lowering them into a basket atop a fire truck. Watch footage of the rescue » The last passengers got off the ride by 5:45 p.m. (8:45 p.m. ET), Wiedemann said. After, the passengers were given soft drinks and pizza, he added. "We work in the off-season with park personal to prepare for things like this," Wiedemann said. "You can see that in how well the rescue operation is going."
Passengers received water to prevent dehydration as they waited in 90-degree heat. The theme park did not immediately issue a statement or return calls for comment.


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Demi - Age: 19 - Cupsize: D
I am pretty satisfied with my body. It has all the stuff in the right quantity and in the right places. That is why I love to show myself off I think. I love being watched, especially when I'm doing something naughty. A true exhibitionist!
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Do you prefer girls with breasts a bit to big for their age? Then Young Busty is your ultimate wet dream! They have a huge (teen) modelindex where you can browse through their pics and movies by name, age and cupsize. Big tits look best on young girls!!
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Offering professional nanny placement services in Chicagoland since 1991.
At North Shore Nannies, we've been matching highly qualified nannies with wonderful families for over 20 years. Whether you're a family looking for professional assistance with your nanny search or a nanny looking for a supportive agency to help you find just the right placement — we'd love to talk with you. We can help you get your search off to the right start and offer support through the placement process and beyond. We are proud of the many long-term relationships we've built with nannies and families and we look forward to getting to know you!